Soup Murgh Tikka

Name: Soup Murgh Tikka
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs chicken breasts, boneless, skinless, cut into 1-inch cubes; 1/2 cup yogurt; 1/3 cup lemon juice; 2 -3 garlic cloves, minced; 1 tablespoon ginger, minced; 1 teaspoon ground cumin; 1 teaspoon ground cardamom; 1/2 teaspoon turmeric; 1/2-1 teaspoon cayenne pepper; salt (to taste); 1/2 cup oil

Submitted by Tim_John

"The word tikka comes from the Persian language of the Moghuls and means "pieces." Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven. Serve with piaz ka chatni, lemon wedges and naan bread."

Download

Ready In:: 45mins
Ingredients:: 11
Serves:: 4-6

ingredients

2 lbs chicken breasts, boneless, skinless, cut into 1-inch cubes
¹⁄₂ cup yogurt
¹⁄₃ cup lemon juice
2 -3 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon ground cardamom
¹⁄₂ teaspoon turmeric
¹⁄₂ - 1 teaspoon cayenne pepper
salt (to taste)
¹⁄₂ cup oil

directions

1.In a large bowl, mix all the ingredients except for the oil together, refrigerate and marinate for at least 1 hour and preferably overnight. The longer you marinate, the more flavorful and tender the chicken will be.
2.Drain the excess marinade from the chicken pieces. Put the chicken chunks on skewers and brush the with oil.
3.Grill the chicken skewers over an open flame or broil them on a rack in the oven for 15-20 miutes. Turn frequently until done.
4.Serve with sliced onions and peppers and lemon wedges.
•Three drops of yellow and one drop of red food coloring can be added to marinade to give a restaurant-like orange glow, but this is not necessary.
•Try making tikka kebabs with a firm-fleshed fish. You will not need to marinate as long, and the fish will also cook much faster.